Servings: 4 Servings
Calories: 220kcal
Use this snack as a breakfast cereal, or eat out of hand or top your yogurt with it, or, tote it in a baggie on trips -- it’s an excellent trail mix.
Ingredients
- 1 cup pumpkin seeds
- 1-1/2 teaspoons canola oil
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon Sea Salt
- 2 tablespoons Vermont maple syrup
- 1 ¼ cups dried cranberries (reduced sugar)
Instructions
- Preheat oven to 300F.
- Lightly spray a baking sheet with canola oil spray.
- Toss seeds with oil in a small bowl. Spread the coated seeds on the baking sheet. Roast for 20 minutes, or until almost dry.
- Place seeds in a medium bowl and mix in maple syrup until coated.
- Combine spices in a small bowl and add mixture to the seeds. Stir to combine.
- Return seeds to the baking sheet and roast for 15 minutes, or until dry, stirring occasionally. Turn the pan several times to ensure even roasting, checking frequently—seeds burn easily.
- Set seeds aside until completely cool, about 30 minutes.
- Combine seeds and dried cranberries in a large bowl. Store in a tightly sealed container.
Spa Index Kitchen Notes
Photo by Tina at Carrots 'n Cake, who pronounces this recipe "The Bomb Diggity."
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Nutrition
Serving: 0.25 cup | Calories: 220 kcal (11%) | Carbohydrates: 15 g (5%) | Protein: 9 g (18%) | Fat: 15 g (23%)